Steak & Mushroom Pie

Total Time

Prep Time

Bake Time

Serves

Skill Level

Dietary Needs

Save

Share

Print

This steak and mushroom pies recipe is perfect for a winter's evening meal. You can make your own shortcrust pastry by following our simple recipe

Method

Heat the oven to 150°C, (fan 130°C, gas mark 2).

Heat two tablespoons oil in a frying pan and add the meat in batches, until browned on all sides. Remove the meat from the pan as it browns and put into a large casserole or baking dish.

Heat the remaining oil in the frying pan and cook the onion for about 5 minutes, until the edges are beginining to brown. Transfer to the casserole dish.

Stir the flour into the frying pan, scraping up any residue from the pan. Add the Worcestershire sauce and beef stock, stirring all the time, and bring to a boil. Cook for 1 minute, stirring constantly. Season to taste and then pour into the casserole dish.

Add the mushrooms to the dish and cook in the oven for 2 hours until the meat is tender.

Place the meat in a pie dish and leave to cool. Heat the oven to 220°C (fan 200°C, gas mark 7).

Roll out the pastry on a floured surface and cut out a circle large enough for your pie dish.

Dampen the pastry and place on top of the pie dish and seal carefully. Flute the edges by pinching with your finger and thumb.

Bake the pies for40-50 minutes until the pastry is golden brown and the filling is piping hot.

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!